Mini Pineapple Cheesecakes: Tropical Delight in Every Bite

These mini pineapple cheesecakes are so beautiful and combine the tropical taste of pineapple with the creamy, sweet texture of cheesecake. They are a convenient small size, about the size of a cupcake, making them a great shareable dessert. Whether you're hosting a party or just making them for your family, this recipe is a great choice. Especially if you are in the mood for a tropical flavored dessert.

Mini Upside Down Pineapple CheesecakePhoto byPaula Dean via Facebook

Ingredients you will need for this recipe:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 can (20-ounce) pineapple chunks, drained
1/4 cup caramel sauce - for topping

How to make this recipe:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a medium bowl, mix together graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup to form a crust.

3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.

4. Top each cheesecake with a few pineapple chunks.

5. Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set.

6. Remove from the oven and let cool completely in the muffin tin.

7. Drizzle caramel sauce over each cheesecake before serving.

Servings: 12 mini cheesecakes | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Kcal: 250 kcal

This recipe was origianlly created by Paula Dean and shared on Facebook.